Chicken with Bell Peppers and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve white rice with saffron on the side, and orange sorbet topped with chocolate shavings for dessert. Look for the herbes de Provence in the spice aisle at the market. Ingredients:
2 boneless chicken breast halves with skin |
2 teaspoons dried herbes de provence or dried salad herbs |
2 tablespoons olive oil |
3 cups red, yellow and/or green bell pepper strips |
1/3 cup kalamata olives, pitted, halved |
3 large garlic cloves, minced |
1/2 cup dry red wine |
Directions:
1. Using rolling pin, pound chicken to uniform 1/2-inch thickness. Sprinkle with herbs and salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken, skin side down; cook until brown, about 3 minutes per side. Transfer to plate.
2. Add peppers to same skillet. Sauté over high heat 3 minutes. Add olives and garlic and stir 1 minute. Add wine and boil 1 minute, stirring up any browned bits. Return chicken and any accumulated juices to skillet. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 3 minutes. Season with salt and pepper and serve.
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